ONION CORN BREAD CASSEROLE

Shared by: Sue Wilder


  • 3 T. butter or margarine 1 small can creamed corn

  • 1 large onion, diced 1/2 c. grated sharp cheese

  • 1 small pkg Jiffy corn bread mix 1/2 pint sour cream

  • 1 egg 1/3 c. milk

  • Preheat oven to 425 degrees.

  • Saute onion in butter until tender. Drain off butter into
    8 x 8" baking pan. Blend Jiffy mix, egg, and creamed corn
    and spread over melted butter in the pan.

  • Top with the saut-eed onion pieces, then spread with sour cream, then grated or shredded cheese.

  •  Bake until golden, aprox. 25 minutes at 425 degrees

  • I often double or triple this recipe depending on the size of the crowd I am feeding.

  • Cook plenty........it is even better warmed over.